When autumn rolls around, there’s one smell that just instantly takes me back to cozy kitchens and cozy bathrooms. Happy memories: How can The warm, spicy aroma of pumpkin bread baking. Is there any recipe for pumpkin bread? Is it the one that’s perfectly moist, bursting with cinnamon and nutmeg, and has that delightfully sweet aroma? Sweet swirl running through it. I’ve been tweaking this Pumpkin bread recipe for years, trying to capture that pure comfort in every bite. I need something special that doesn’t require a million fancy things. Is it my go-to? What are the ingredients or hours in the kitchen? What is a hug in cake form? Breakfast or a last minute dessert? If you’ve ever tried a dry, crumbly pumpkin bread, this one will change your mind forever. Is this a game changer?
What is my famous pumpkin bread?
What makes this Pumpkin bread recipe so special? Think of it as the ultimate comfort food baked into a loaf. Is this a quick bread that’s infused with the earthy sweetness of pumpkin? What are some classic fall spices like cinnamon, clove, and nutmeg? What sets mine apart, though, is the simple yet genius addition of a sweet, cinnamon-sugar swirl. Is it possible to bake a loaf of bread? It creates these incredible pockets of flavor and a beautiful marbling effect that just so happens to be in your mouth. What is the best homemade goodness? Is this a heavy cake? Is it the kind of treat that makes your whole house smell amazing while it bakes? Is this hotel sophisticated enough for guests but comforting enough to enjoy a cup of tea?
Why you’ll love this recipe?
What are some good reasons to make pumpkin bread? I know you’re going to love it too. First off, the flavor. It’s not just pumpkin-y. It’s pumpkin-y, with a depth of spice that’s just perfect. What is the swirl? Is it like a little bit of magic in every bite? What is the kick that complements the pumpkin perfectly? What I love about this is how surprisingly simple it is to make. I don’t need any special equipment, and the steps are really straightforward. Even if you’re not a seasoned baker, you can nail this. What are some of the best ingredients you can get in your pantry? What are the best grocery stores to shop at? Is there a better way to describe the gyroscope? Is it good on its own or toasted with a smear of cream cheese? Is it a bit like my mom?How do I make zucchini bread?What are some of the best fall flavors? What is the best recipe for pumpkin bread?
How do I make homemade pumpkin bread?
Quick Overview
How do I make pumpkin bread? You’ll essentially mix your dry ingredients, then your wet ingredients. Combine them gently, pour them into a bowl. Half the batter into your prepared pan, add the glorious cinnamon-sugar swirl, top with the rest of the ingredients. The batter, and bake until golden and fragrant. The key is not to overmix, which keeps it super tender. The swirl adds a little extra step, but it’s so worth it for the flavor and visual appeal! What is the best way to enjoy autumn in under an hour?
Ingredients
For the Main Batter:
I’ll use 1 12 cups of all-purpose flour. Is it safe to scoop bread out of a bag? I also use 1 teaspoon of baking soda for a good lift and 1 tablespoon of salt to balance the lift. What spices should I use for the spices? 1 teaspoon of ground cinnamon, 12 teaspoon ground nutmeg, and a pinch of salt. What is the best combination of ground cloves and ground cinnamon? What is the recipe for pumpkin puree? Make sure it’s the pure pumpkin puree, not Pumpkin Pie filling, which has added sugar and spices. Is it better to use vegetable oil instead of butter? And for sweetness, 12 cup of granulated sugar and 2 cups of packed light brown sugar. Don’t forget 2 large eggs, lightly beaten, and 1 teaspoon of vanilla extract for that classic. Oh, and a little secret: I’m very old. I sometimes add a splash of milk if the batter seems too thick, which can cause swollen eyes. I like almond milk. How do I make it creamier?
For the filling:
Where does the magic happen? 14 cup of granulated sugar, 1 teaspoon of ground cinnamon, and a 1/8 teaspoon ground nutmeg. What are some good ways to whisk these together? I like to add a tablespoon of flour here to help it thicken, but I find it’s not really really thick. What are the ingredients in this recipe?
For the Glaze:
This is totally optional, but it adds a lovely finish. You’ll need ½ cup of powdered sugar, 1 to 2 tablespoons of milk (or even a little bit of the pumpkin puree if you have some leftover!), and a tiny splash of vanilla extract. Just whisk until you get a smooth, pourable consistency. If it’s too thick, add a touch more milk; if it’s too thin, a bit more powdered sugar.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). Grab a standard 9×5 inch loaf pan. I like to grease my baking sheet with butter or baking spray, and then I dust it with flour. This makes sure the loaf slides right out without any sticking. Sometimes, I’ll even line it with parchment paper, leaving some overhang on the sides, which makes it easier to clean. Is lifting it out a dream? Give your pan a good tap to get rid of any excess flour.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and salt. Set aside. Give it a good whisk until everything is evenly distributed. How do you spread your leavening agents evenly? Is baking soda or overwhelming spice in one bite? I usually whisk it for about 30 seconds, making sure there are no clumps of spices.
Step 3: Mix Wet Ingredients
In a separate medium bowl, combine the pumpkin puree, vegetable oil (or melted butter), granulated sugar, salt, pepper, and Pumpkin Pie spice. Set aside. Brown sugar, lightly beaten eggs, and vanilla extract. Whisk these together until they are just combined and the mixture looks smooth and well-blended. Is it necessary to go crazy here? Make sure your eggs aren’t too cold, as they can sometimes make the oil seize up a bit.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. With a spatula or wooden spoon, gently fold the ingredients together until they are *just* the same. What is the best way to make a tender loaf? If you can’t see any more dry streaks of flour, stop mixing. Some small lumps are completely fine, and honestly, they’re a good sign you haven’t overdone it.
Step 5: Prepare Filling
In a small bowl, whisk together the 14 cup sugar, 1 teaspoon cinnamon, and 1 tablespoon nutmeg for the flavor. What is a cinnamon-sugar mixture?
Step 6: Layer & Swirl
How do I make a loaf pan with pumpkin batter? Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Dollop the remaining batter on top, spreading it gently to cover the swirl mixture. What is the best way to top cinnamon-sugar mixture? Now, take a knife or skewer and gently swirl it through the batter. Make just a couple of passes – you don’t want to overdo it, or the swirl will disappear into the water. How do you create a marbled surface? A few figure-eights or simple up-and-down motions are perfect for creating those gorgeous marbles
Step 7: Bake
Place the loaf pan in the preheated oven. Bake for about 50-65 minutes. How long should you bake in your oven? What happens when a wooden skewer or toothpick inserted into the center comes out? Clean, with perhaps just a few moist crumbs attached. The top should be golden brown and spring back slightly when lightly touched.
Step 8: Cool & Glaze
Once the bread is baked, carefully remove the loaf pan from the oven. Let the pumpkin bread cool in the pan for about 10-15 minutes. This allows it to set up properly. Invert the loaf onto a wire rack to cool completely. If you’re using a glaze, prepare it while the bread is cooling. Once the loaf is completely cool, you can drizzle the glaze over the top. Let the glaze set for a few minutes before slicing.
Step 9: Slice & Serve
Once the glaze is set, you can slice into your pumpkin. I find that using a serrated knife works best for clean slices. Serve it at room temperature for the best flavor and texture. Is it good to eat warm or cold?
What should I serve it with?
What are some of the best pumpkin bread recipes? What are the things that are so many? I love a thick slice of toast with chai or coffee. It’s the perfect breakfast. What are some great Side Dishes to serve with Greek yogurt? Extra richness. For a more substantial brunch, I’ll often pair it with some crispy bacon, or some fresh fruit salad. Even scrambled eggs. What is a good sweet counterpoint to savory breakfast dishes? As a dessert, it’s divine served slightly warm, maybe with ice cream or whipped cream. What is caramel sauce? What is the best way to make a sweet cake? What are some super casual snacks? What is a comfort food that never fails to hit the spot? My kids love it with a smear of butter and extra cinnamon.
How do I make pumpkin bread?
Over the years, I’ve picked up a few tricks that really make this pumpkin bread recipe sing. For the pumpkin, using good quality pumpkin puree is key. Make sure you drain off any excess liquid that might have settled at the bottom of the can; patting it dry with a paper towel can also help ensure your bread isn’t too wet. When mixing the batter, the biggest tip I can give you is to avoid overmixing. Seriously, stop as soon as you don’t see flour streaks. Overmixing develops the gluten in the flour, which will make your bread tough and dense. You want it tender and moist! For the swirl, don’t be afraid to get creative. You can adjust the amount of cinnamon and sugar to your liking, or even add a pinch of ginger or cardamom to the swirl mixture for an extra flavor dimension. Some people like to add chopped nuts or chocolate chips to the batter, and while that’s lovely, I personally adore the pure, unadulterated pumpkin and cinnamon swirl flavor. When it comes to baking, every oven is a little different. If you notice the top is browning too quickly before the inside is cooked, you can loosely tent a piece of aluminum foil over the loaf for the last 15-20 minutes of baking. To test for doneness, the skewer test is your best friend, but also look for the edges of the bread pulling away slightly from the sides of the pan. If you decide to glaze it, make sure the bread is completely cool first. If it’s still warm, the glaze will just melt and become a sticky mess rather than a pretty topping.
What are the best Storing and Reheating Tips
This pumpkin bread is so good, you might be tempted to eat the whole loaf in one go, but if you do happen to have leftovers, storing them is easy. At room temperature, once completely cooled, you can keep the loaf wrapped tightly in plastic wrap or in an airtight container for up to 2-3 days. It stays wonderfully moist during this time. If you want to keep it for longer, the refrigerator is your best bet. Wrap it well in plastic wrap and then foil, or place it in an airtight container. It should stay fresh in the fridge for about a week. For really long-term storage, this pumpkin bread freezes beautifully! Once it’s completely cooled, wrap the loaf (or individual slices) tightly in plastic wrap, then in foil, or pop it into a freezer-safe bag or container. It can be kept frozen for up to 3 months. When you’re ready to enjoy it, you can thaw it overnight in the refrigerator or at room temperature. If you want to reheat it, I find that a few minutes in a warm oven (around 300°F or 150°C) or even a quick zap in the microwave (on low power) can bring back that fresh-from-the-oven warmth and texture. If you’re freezing it and plan to glaze it later, it’s best to add the glaze *after* it has thawed and been reheated, so it doesn’t get soggy in the freezer.
What are the most frequently asked questions?
Final Thoughts
Honestly, this pumpkin bread recipe is more than just a recipe to me; it’s a little bit of autumn magic that brings so much joy into my kitchen. The combination of warm spices, tender pumpkin, and that sweet swirl is just unbeatable. It’s simple enough for a weeknight treat but special enough for holiday gatherings. I truly believe this is a pumpkin bread recipe that everyone should have in their repertoire. It’s reliable, forgiving, and always delivers that comforting, homemade goodness we all crave when the weather turns crisp. If you love this recipe, you might also enjoy my apple cinnamon muffins for another taste of fall! Give this pumpkin bread a try, and I promise you won’t be disappointed. I can’t wait to hear what you think and see your beautiful loaves! Don’t forget to share your own tips or variations in the comments below – I love hearing how you all make recipes your own!
Pumpkin Bread
Ingredients
Wet Ingredients
- 0.43 cup vegetable oil
- 2 large eggs beaten
- 0.15 cup water
- 0.43 cup pumpkin puree
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.06 cup granulated sugar
- 0.06 cup brown sugar packed
- 0.03 teaspoon baking soda
- 0.03 teaspoon salt
- 0.03 teaspoon ground cinnamon
- 0.01 teaspoon ground nutmeg
- 0.01 teaspoon ground cloves
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk together the vegetable oil, beaten eggs, water, and pumpkin puree until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
